Eggs In Herb Sauce - Sl 4/88 Recipe

Eggs In Herb Sauce - Sl 4/88 Recipe

Yield: 6 Servings
Recipe by luhu.jp

Ingredients:
24: Fresh asparagus spears,
2 tsp: Fresh parsley, minced
1/4 cup: Mayonnaise,
1 tsp: Fresh dillweed, minced
8 ounce: Carton commercial sour cream,
1 tsp: Fresh chives, minced
1: Lemons juice,
8: Eggs, hard-cooked, divided
1/2 tsp: Salt,
12 ounce: Package cooked 6" x 4" ham,
1/4 tsp: White pepper,
-slices,
1/4 tsp: Sugar,
Fresh dillweed,

Directions:

Snap off tough ends of asparagus. Remove scales, if desired, with a
knife or vegetable peeler. Cook asparagus, covered, in boiling water 6 to
8 minutes; drain. Cover and chill.

Combine mayonnaise, sour cream, lemon juice, salt, white pepper, sugar,
parsley, minced dillweed, and chives; mix well. Mash 1 hard-cooked egg;
add to mayonnaise mixture, and mix well. Cover and chill.

Place 4 asparagus spears on 2 ham slices. Roll ham around asparagus
spears, secure with a wooden pick. Place ham-wrapped asparagus on a
serving platter. Repeat procedure with remaining ham and asparagus, Slice
6 eggs, arrange slices over ham. Spoon about 1/4 cup herb sauce over each
serving. Sieve remaining egg. Sprinkle over each serving. Garnish with
fresh dillweed. Serve chilled. Yield: 6 servings.
Rosmarie Brautigan of South Carolina, in April, 1988 "Southern Living".
Typos by Jeff Pruett.


Source from luhu.jp